Growing up, my mama would make lasagna when it was a special occasion. I can’t tell you how much I looked forward to it because it slapped every single time. My classic lasagna is very much like hers. It’s got layers of meaty spaghetti sauce, a ricotta filling, pasta and so much melty cheese throughout. When it’s bubbling in the oven, you might just scream! It seriously might be hard to wait to make this for a special occasion because it’s just that good.
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How to Make Lasagna
For the Sauce
- Heat oil in a large pot over medium-high. Brown beef, sausage, onion, and green pepper with salt and pepper.
- Add garlic in and cook 1 min.
- Next stir in crushed tomatoes, tomato sauce, wine, stock, Italian seasoning, sugar, and red pepper flakes.
- Simmer 30–40 min until thickened.
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For the Ricotta Filling
- Mix ricotta, goat cheese, egg, basil, parm, salt and garlic salt until combined and smooth.
To Assemble
- Preheat oven to 375°F. Grease a 9×13” dish. Spread 1 cup sauce on bottom.
- Layer noodles, cheese mixture, mozzarella, and sauce then repeat, finishing with mozzarella and parmesan.
- Cover with foil (sprayed to prevent sticking). Bake 25 min covered, then 25 min uncovered. Rest 15–20 min, garnish with parsley, and serve it up.
Lasagna Recipe
This hearty Classic Lasagna features layers of meaty red sauce, rich goat cheese ricotta filling and melty mozzarella cheese which creates the ultimate recipe done right!
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Servings: 16 servings
Ingredients
For the Sauce
- 3 tbsp extra virgin olive oil
- 1 lb ground beef or ground turkey
- 1 lb Italian sausage
- 1 cup chopped onions
- 1/2 cup chopped green peppers
- Seasoned salt and black pepper to taste
- 1 tbsp minced garlic
- 42 oz crushed tomatoes 1 1/2 (28 oz) cans
- 29 oz tomato sauce 1 29 oz can
- 2 tbsp red wine
- 1/4 cup chicken stock
- 1 tbsp Italian seasoning
- 2 tbsp granulated sugar plus 1 tsp or more to taste
For the Filling
- 4 oz pain goat cheese or more ricotta cheese
- 1 cup ricotta cheese
- 1 large egg
- 1 1/2 tsp basil chopped
- 1/4 cup freshly shredded parmesan cheese
- 1/2 tsp salt
- 1/4 tsp garlic salt
For the Remaining Ingredients
- Lasagna noodles can use no boil or make sure they are already boiled and prepared
- 3 cups shredded fresh mozzarella or Italian blend shredded cheese Up to 4 cups or more if desired
- shredded Parmesan Cheese for garnish
- Parsley for garnish
Instructions
For the Sauce
- Add olive oil to a large pot over medium high heat on the stove.
- Add ground beef (or turkey), Italian sausage, onion, green pepper and salt and pepper. Brown until cooked.
- Next add garlic and cook for 1 minute continuing to stir.
- Then add in crushed tomatoes, tomato sauce, red wine, chicken stock, Italian seasoning, sugar, and red pepper flakes. Continue to simmer until the sauce has thickened about 30-40 minutes then set aside.
For the Filling
- Combine goat cheese, ricotta cheese, egg, basil, parmesan cheese, salt and garlic salt in a large bowl and mix until combined.
- Set aside.
For Assembly
- Preheat the oven to 375 degrees.
- Spray the bottom of a 9×13 inch baking dish.
- This is where I give you a little more freedom. Feel free to add as much of the sauce and cheese as you want!
- Spread about 1 cup of the meat sauce in the bottom of your baking dish. Place 4 lasagna noodles over the sauce, then spread some of the goat cheese mixture over the noodles. Layer with the mozzarella, then add more meat sauce, then repeat the layers with the remaining ingredients finishing with mozzarella and parmesan.
- Bake the lasagna: Cover the lasagna with foil. Spray the side of the foil facing the lasagna with cooking spray to avoid sticking.
- Bake for 25 minutes, remove the foil, then bake for another 25 minutes. Remove from the oven and let lasagna cool and rest for 15-20 minutes then sprinkle with parsley and serve.
Notes
For leftovers, I like to cut it up in individual-sized portions and store them in airtight containers. Properly stored, cooked lasagna will last for 3-5 days in the fridge.
To freeze, tightly wrap the lasagna in plastic wrap or aluminum foil and freeze it. Frozen lasagna will maintain its best quality for 2-3 months.
To reheat, cover with foil and add to a preheated 325 degree oven and bake until warmed through.
Nutrition
Calories: 364kcal | Carbohydrates: 13g | Protein: 20g | Fat: 26g | Saturated Fat: 11g | Cholesterol: 81mg | Sodium: 907mg | Potassium: 605mg | Fiber: 3g | Sugar: 8g | Vitamin A: 717IU | Vitamin C: 16mg | Calcium: 217mg | Iron: 3mg
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Recipe Tips
- Don’t Overcook the Noodles: Undercook your traditional pasta slightly since it will cook again. I find a 5-6 minute boil will work. If you are strapped for time, no-boil noodles also work.
- Avoid Clumpy Pasta: Don’t dump your pasta into a colander after you cook it or it will get dry and sticky. I like to oil a baking sheet and lay each pasta sheet flat on top.
- Turn on the Broiler: For that delish bubbled browned and crisp cheese topping, crank the broiler on at the end of baking and watch carefully.
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I have never made lasagna before, but I must say, as my grandkids would put it, this was fantastic! A family of six nearly finished the entire dish because it was simply that delicious. The only difference in my preparation was that instead of cooking the lasagna noodles, I soaked them in hot tap water for about 30 minutes, and the result was perfect. Thank you for a wonderful recipe.
So glad you and your family enjoyed the Lasagna.
I made this with ground turkey and turkey italian sausage for our annual potluck and my coworkers loved it. The goat and ricotta cheese mixture was delicious.
Amazing! So glad you enjoyed this!
Hi a question I have is it the goat cheese log or crumbles you used?
I used a log.
I made this for my sister and didn’t cook but froze it before cooking. How do I cook now?
To reheat frozen lasagna, preheat your oven to 375°F (190°C). Put the lasagna on the baking dish. Cover the dish with aluminum foil and place it in the oven. Bake for about 50-60 minutes, or until the lasagna is heated through. You can remove the foil for the last 10-15 minutes of cooking time if you prefer a crispy top. Let it cool for a few minutes before serving.
What can I substitute for the goat cheese?
You can use ricotta if you prefer.
I made this for my 88-year-old parents who are as picky as they come. They loved it! And so did I. I really loved the addition of the goat cheese. Made such a difference!
Loved this Lasagna! How many layers of noodles do you use?
Love this! The goat cheese adds a really nice but gentle tang. Undercooking the noodles slightly is also a great idea. I boiled for 8 minutes and after baking they were perfectly al dente.
The sauce ingredient list doesn’t mention red pepper flakes but the sauce instructions do mention them. ??